A fresh Rustic Strawberry Shortcake Recipe, just like grandma used to make!
Certain things always remind me that summer is just around the corner. School coming to an end, daylight after dinner, strawberries at the farm stands, to name a few.
Strawberry picking is one my family’s favorite early summer activities. Actually we make berry picking an all-summer affair, but you can only pick strawberries in late May and early June where I live.
You can tell a lot about someone by how they approach berry picking… Do they sit on the sidelines, afraid of dirt and the possibility of snakes? Do they stay in one spot and clean out all the berries from one or two plants, or follow the paths back and forth casually grabbing a berry here and there?
Berry picking shows tell-tail signs of how a person approaches life. Of course, it’s not an exact science, but a fairly good indicator.
I steadily observe my children as they take on the berry patch. My oldest races out with her bucket. She quickly checks the berries, but is more interested in filling her bucket first. Then as the self-proclaimed “Queen of Strawberries”, she helps (dictates) everyone else with their picking efforts. My youngest gingerly floats down the rows studying the berries for utter perfection. He quietly mutters at times, “That one’s a little dirty. This one isn’t red enough yet.”
He then picks the largest, most crimson berry and devours it, right there, instead of placing it in his basket. I think last time we went berry picking he came out of the strawberry patch with no more than 5 berries… But they were the loveliest!
What do we do with our baskets full of berries?
However, one of my very favorite ways to enjoy fresh seasonal strawberries is to make a Rustic Strawberry Shortcake Recipe, just like grandma’s.
My Rustic Strawberry Shortcake Recipe isn’t limited to berry season alone. However, I think it’s best with fresh strawberries, ripe off the vine!
Real shortcakes are squatty sweet biscuits that can be cracked in the middle to provide a top and bottom. Shortcakes are a member of the “quick bread” family, so it’s best to use very cold ingredients and to work fast, so the dough goes into the oven cold.
This allows the cool butter clumps to work their magic and produce light flaky layers. You could also make the shortcakes and put them into the fridge until ready to bake.
In this Rustic Strawberry Shortcake Recipe, I’ve added a little cornmeal to the mix to provide a distinct color and texture. Cornmeal shortcakes are also fabulous with blueberries as well!
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